In Lyon, fat remains king, which makes it a pleasure to eat there—assuming you can put your guilt aside. This salad is best made with a mixture of greens, some of which should be bitter, like dandelion. The poached egg (which ideally will be hot) softens everything, the bacon provides salt, crunch, and fat, the vinegar spices it all up—the combination is really a treat. One of my favorite lunches and a knockout first course, which should be followed by something light.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.